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UNIVERSITY CF CALICUT
(
t\
\ tion ,f
New c1-egree
Abstract
course
-on c-.f scheme and syllabus
-j-.rned - Orclers issued
*,r
)
B. Sc
!1995
i
Fi:ccl Te::hnology - Irnpleand 1996 batches
l
= = = = = = = = = = = = = = = = = = = = = = = = = = -_ =
GBNERAL A}TD AC/JTE}4]C I 'J' SECTION
I":"1'10'=/'=o2'(':' = = = = :u:":, _-":'1":r=u:':':"1rl l'
Read:-1 )u.o.No .GAt/D2/844e/95 dcr-ec-.,
13 .
12.95.
3'
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)Minutes of the meeting .;f the B,;arc r-.f Stuoj-es in Focc TechnuI.ogy held on 27 .2.96.
3 )This cf f j-ce letter even N]o. clated , 27.(i.96.
4)Ttris r:fl-ice Ietter €vcD Nr). C.-,tec.; , 7.8.96.
5)l4inutes cf the Faculty ;f Science held c,n 5.72.96.
2
9BIEE
As per the University oroer read first abcve sanctj.c.n has been
acccrded for grantirrg prr:visic,nal aiffiliatj-r-:n tc start B.Sc Food Techncfogy course in M.E.S.Mampad Co1lege, Mampad fc,r the Academic year 1995-96.
The Board c,f Studies in F'or.,ci Technolc:gy at its meet*jng held on
27.2.95 discussed the scheme anc -syl1abus fc,r this newly introdrsced-
i:H::r:":.":3n;::"9.::-';#;:i:o:.n?i:.ll"l'u;?';l;fr:i'3iH"3E::3"
-' '
*.1
-.r
language.
e" tn"re was no qucrum for the ab,-rve rneeting the minutes of the,
meetinq have been EaL appruved cy the Bt,ard member5 by circulatic,n vide
reference 3rc above.
As per reference 4th abc-:ve the Chairman \{as requestecl to offer his
remarks on the scheme tc-: be follor,recr f,:;r B.Sc tr'c;,ccl Technuli:gy since the
B<,ard cf St.ud-fes has suggested Lw, patt€rns.
.i'
\
Since rro reply has llpen receiveci frcm the Chairman, as per the
orders of the Vice Chancel:lor it was decided tc fcillow the B.Com pattern
in the case cf English and secc-;hc.l language. The Faculty of Science at
its meeting helcl cn 5.12.96 apprcvecl the scheme and sylJ-abus for B.Sc
Food Technology cn the cc,ndition that the twc batches 1995 and 7996
whc were alreaciy admitted to the ciurse shall undergc the co"rse with
reCucecl hc.,urs of l,anguage teaching 0that.-.ts A.Com pattern) C
\
The Vice Chancellor after having consiclereC the matter and exer- , -\__/
cising the powers of the Academic Cuuncj.l has been pleasecl to approve
the above decision of the Faculty, subject tc ratificaticn by the \
:
Academic Council.
Sanction i-s theref:.,re accoriecr, fur the implementatic,,ri. ..,f scheme
syllabus for B.Sc trood Technr.;1,;gy (fcllcwinq the B.Com Fattern;
in the case of English and Seconcl l,inguage) ior tgg5 and 1,996 batches
ancl
only.
The syllabus is appencled.
sc/-
DEPUTY F(EGISTRJR (G&A.IJ
Fr-,r F(EGfSTRAR
To
The Principal, M.E.S.l4ampac1 CoLleEe
Copv tc t- CE/Enqu-iry Fareeksha Slravart/lJniversity Informaticn Centres,/
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mixi'n'l t' matsrials hanclling it'
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f ) f ockatin'l'
Evnl rra ti orr of f nnrl :
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Cl.,i t:c r;i:7t-:'::, Strnda:rrls
es!r-':ncnt r,f f:.'nrl tiuafinY'
testing and rbeirloqical chert'ctf r r-:fnrtr[tco testing r Rheological
er;i.stics ff {-nd'
f nrd:
3. Inportarrb cr:nstituents df
i-niI;,rrtrlflantnrinin'their['roF'ertiesandsignificance't'{{cct'
on these cnnstitutrnts'
nf heat, ecjrJt all:nIi.es ancl salt'
Lorbchytlrartes, fnts ancl protcins'
(tontci"'i)
ti
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f rui ts and VegetabJ_es
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7
:
C-Las:'ification, ccmpositicnl f lavor.ri ci it:-;'t,j ir-r':irl.s e no ci.'rJl,ur'
of f ruits, c hanges tha t occ!rr in {:u j t.; rli,:':in t: :ccf)r-,rring,
se].ection of fruits,
dried fruits, s; uJ-iri cirr,; -f fruits,
fruji
prepora tions .
V e gt-, tabl es :
Clessification,
comljosition, pigniunts, r.!mi.i.r-r'rjs r.rls;l.,or)Jiirlii
i'lrr flavourl vegetable cocrkery ancl cl,;r,i;us; . :_utinE durjrrri
c,:t:l'.ing, enzyme activity,
pr'cvcntir,n anri ,r,j!, Lrtrctinn r,f L;n,.r,
activity,
browning a'nd its prcvL'ntjrn.
t"r ilk
and milk ;.rreducts:
[-r-rmposjtien, Fhysical atnd Chernicol ,,rc)i')t,tL.iu:,, t:][,osr pr.cc.i..ring, sanitatinnl efl'ects r,rf hcat, srLlt ucitl ,,,1k,.Ji1 sugi:r
ernd Dnzymes on milk.
lrlrj:;
z
Structure, compositir,nr grading ch.lnSrjs clL-rjnr; storo(j, dl t:
mcthrcls crf dr.:tecting tJ-rcsc chanqer:, r.jf er:t .,f cr,nLinr, , f i,r- r-r.,a f { r:c'Ling coe gula tit-,n .
t'4t,ot, fish & pouLtcrry:
:ltructure, compositien, post-morturn clr-nc;r-r,, 1 1[,r)!iioQ r flc trr,,
ortucting tenderness i:f mec:t. Ef f uct c{ 6.,-1.i, jT1 ,, (--rr tr,rLur:-:,
cc).1,(tur end flavcur.
r r, .l 6cs .:nd Legumes
Lninl-1615itinn, chemica.l and ;hysical circ) n:iL:: cc( r:r jtrr: riurinrl c.:king, factors affectinq corrking timL-.sr).'. jni,, i rt,ir.1 : l-, l!, .rcj,:,
geoEination, and thu cl'larnges occur inLl o,.1 ,1',ii :,1-rnr i1.: tit.;r.
riut:: enii 0iIs seeds:
ccii, 1,slsj-tion, significanct:,
recLnt LrcnrJs, t:xrurisi,cr vi:qr i..: trl.
.protcin
r:ich f ood.
i,reteins end
3
Iinrr-]sions;
r.
)ia:tur..., thcory ancl typ;t:s nf c;mu-[sirns, Ln,uf]i{yirr e o!r:nts,
nrrjchilnical ercic!s, {'actors a1{..,;ctin.; .;t..bility
: f umul.si.:ns r
tasc of f ormation,i:tril :jcttrr rj f'crc! r-nruf ji,-,ns.
ruct-irl$, JeIIir..rs altd Jcrms:
Lef initions of jcJ.Iy, p.i,ctic unzyrircr.,, cr:rnrlrr.r:,-r-f-i' rr i:nd :.:tructurrl ,
chcrracl,eristics ancl usLl:! c:f pec tic :ui--rrit;rnc-! , ti,t,rrry r:f pr.;ctini; .:1-f ormertien r tcs ting of p:ectin, centrr.J , i thc veriab-r_ijr in
f Iuit I cctin jelly,
colr_:irr elnrl stc,r;r1i_, ,rt j _ i_l . , troar:n ctussL rts
I crz, Is f ].ours , ba tters and doughtc :
i-:r"initi-n
and comlrosition ef cerculs, r.!-r-r.rr , r..,rL{.}rs and
iir-;trr-; [t-.; types of f four;
structurc irrrri ;,:,-1_ :_ lr.:,_ r,1 bctter:,
itnit
ilcuql-rs;
f actnrs af f cctinrl h5dri:tir-r, i'r
I tr.n i rr d ccol,.ing
.
,itroli t,y; leavinq orlrJnti, 0 frrrn.-ntli. tr,.n.
' l-lr-:.'tr
Ittg!..:_i'/
t-l!,:::;!.r,lE
1
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,.,,i' \./p-f Tlri! I5r
.ilr.,jtttlrr,i'.-,,,-tir:qe.1rrjtscrc,Vtsr...-|....l...],,:l.l,,.|
'.r.q;rt,. l. ll jrrjce s (sl,rr,rFra, sluishes,
cord-iaIs, D.jct,.l -, c._r.,i :
r tt'" :''lti ,'nr.,rd31s\', l:se cf
p.ct-rn in food pro,tuct:,, r
r!_l .. :
clru,irit'.',1 r lr-nrato ; rr.,,ggf9,
orolry,iJr.ttion of f ru, tr, : i-,,,
.l_,-,.
I
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[,r.rnictr. .)nd t,:cfrrrolcey rf tvheat,
rir:e, ar_r,,,
..r.], ,
'n25,r.,5 ^f y,l ;,;rl --1 r' their r.mplrcotir-.n j
'-ti'.
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lr_.gJ, Df breod biscr,it=^
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srtifici:.-.!
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hy-ir,-,,:tci.-, .,f rcc,l-r'-il-ljnc,
scrcjrrurlse rogi anrl j;-l i..,
r.jt,
cr-r')i'r ri:t-i"r),
s'rr rCi.s n{ lir.i.jn
ant, oil , prntin c;rnl
:,r
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es , ;_rt ip=r tj.es. anct u1lr1i .{
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;-'i-ints r,f prnteinsl cr:,1]-oiclerl prr:lrertie! t.rt fn,..rls.
]
F'hvsici:1 chemicaL ang nutr'it.j-^r,ar ;,r.tcri.ti-.ns ,:ic:r,ir if, . .rrr .ipr''ducts during freezing, therrnal- -f,r.lr.:essing, ,1.:I'lyr.l.:et.lr.n irr.c,jia1: i '' .nd fe rmentati.nn.
Evnirr.nmr:nta:r cnntr:l-L*.,.,,-r;i.-ur.,ing.
11
f
i'l' n-,.'nzymatic and ensymatic reactir-ns cluring strrrc._,c
['.,;..s -.t cnzymes in f rt.r) industry.
i! -'.r |,r,, rluc t develepmen
t and
E:valuer
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ce
i ;f f : ,,ls Ltnr,'er na-rrm{ll c
i
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r,'- i' I
i rlncli;Ies - f inerl t.lantl j-r,. , {'i r i. : ji'.,
affectini the api,1lcati'rrl I
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cii:1 es r [,1,rnnirll- uf' l-',''r.L;'l),cc'] 'li'l
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postLlLirj_lZr:l,r
e L r.irit:i1 lc.
a
refef,erre r,- t-r . I ) ril i, [r _ t. ,1. :,
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tr?i1
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j
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T
r c: t,r ptrpER
E
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t.'la.x-i-rnr-,.rr
.
: '7(l I'; rl:s.
g1;T-r"-!ltr* +
(.'.nsr..,e-.r' ,.trry f!.f!gEj.l
,. (ll-rest_;_rtns - Fja.ch que.stlor: r.-,rr.i_es Pt.i
[ ''f inr Catr.rnr<,.].i ?;r t j on. !{ow ttrls prgpefty iS l-inc'l i.nc
1) .
.lfrpli(:.at-lc)n
Jrr {tr,., confectlonr:ry insirstry
?
2) . f-rr:f j nr: prrhol 1nq of rlce.
3).. t'rhat i.s -l::ctos,.t int-o}er€ne.c: ? Asi a fooc tr,.cltrloJ-cqist:,
prt'f,-1 1 l]1r' fo.l..l suitable for persons sufferincr
frc,m tlrir,
_t
cli
s .r rclr..
r
4).
Ilcfinr: stnrt.eJ: currture. g,rhlch cultures of mierD-org.--;ni:-.:
ar.i usCo in ? 1) cr-rrcl firanufc]eture (2) Butter nrarui.-,ct-r, r .,
5). Thougtr t-trc,r' i.: no inerea-qe in the fat or Frot€--in ccnt.lrr.
of mil l- ,'lrrririrr f lrmr:nt.1tlon, the dlgestlb-l_iity c;f erl,.,:.: i.:r
rnorr,. than tl,at -f mtIk. Glvr_: reason.
.
5). The: pqgrltit.ive verur: of riee lncreases after parboi,lirr:;.
Justify t-hc s;t:teln€jnt.
7).
Pu]s'- s :r r-€ pclrr r-nc1n rs meat . Justify the. st-aten€rnt.
8) . lloi..' fr,'rrnr:ntat-ir:n of food pulses af fects ln . -.its nr.ltri.i:-i,.r-r
,rtt- l i, '.' ?
9). I{hart .i s ecriirli:.-,atic,n of food pulses ?
1C) . t';tr;'t is' t'hr: r,.rl, of myoglob.in 1n meat ?
1r) - Pr:r.,]1., meat i: l compe.rabre ln quality ancl nutritive v,-.lu
t_r, o t_he r rnL ;t t s . Jus tl fy .
l?.) - r/h".t ir Fpc ? tir:iv it is helpfur to eombat m.rrnutri_tir.n t_ f:
pt;opJ_e around ttr.r worlcl ?
13). Wtr:rt ire t_tr,,, irnportc-.nL pignents 1n fruits
?
:
1,I).
hfh=:t- i: hr':;r.,-ninq
rnaiasur(- s .
15).
I)e,f
ir.r f rui-ts
? Givc statem€:nt, anci orcv.-,rtLi.,;,
it'tl c:rystrl.l jn., & II()n-Crystalllne or an,orpt,ou,
"^r.1,-ti
16 ) . I'.rh':t tr;i !i.il-r-lr;f q.'rl & super s.rturated
sugar solutj_ons ?
'7 . i'th.'t
_is Iry<i1-qyly3i.s of sLlgar ? Hou; thls propcrty is us.:cl
)
t () e(,nlffrcti r,n,,_-ry irrclustry
?
1B). l'Jh,:t is ttrc: ccrrt.ribr:tion rof fat-s e OlIs to t-hc tencler:ness
of frrr-r(l 1'roityct_s ?
trtlr.:
e
1 ) t j. s ectul t_..,r:l t i.,rrr of food ?
.1
.lf ).
t/h;rt- is
l-7,C
?
i^'h;
t is its functi_on
?
(15 x 2 = 3C Marks)
['
a
t
I
l
(
sECTr,oN
.
/.risv,'cr any
_ jq
4 ouestlorrs _ E;rch ouestlori
carries 5 Marils )
21). write a note o;i,
the Carbohyciratrls in corcal
grarns.
?2)
' 3i::Hi"the composiric,r: c,f purses e,ct.irs
imf)orrdncc i.n
).3). Point out
t[e F\rtritlonal significriice c_,f
vequtebles .
d+).
Disct:ss the. composlti<>n
& ttre nutr.ittonaf
{u..,1iry of Flsh
':.\t).
'i.,/h.,t .is
the
roLe ..ot
tn;,Lnrrrrirlbn ln o""=i"Jr-iU.ior-,n..r-"
.jr:tcriationa.I .:c,ur-rcie.s iir overconring
?
-v'Irite a_sh91t
'';). colouri4s
note
on the fLavourrno corripounos
plgm;na; i;
.-rnd
frults
( .i X 5 - 2L Marks).
(.
FECT]ON
r.,:.i'r,'::r
ar:y Tvro euestlons
-
-C
_ Each question carri_es
*f ) . i.jrlte cthe eomposltlcn
10
li;rrks
)
ona l
#:Ui[:;
=ii=li]tr.
_.,,;. i).ii-ai;"
$jffijl.i
ii
:,.id,
ii
t' .'iti".,"i'r*pJit.;:3'#
vittir.ir-,s.
*iril' '
t€1,). Discuss the composltion
in,1'rcrilnee with r.spcct of ccrears.r.tnct tii.,ir nutrltional
a)
.,) ) -
?3i."Ilt*1iii J,oJr"lI3..::n". ( c) . Lipios
Discriss ttr,e nutrltlonal
.;;il;.ffi;:.ilf:,:""ff
rl
re
rhe
II;i,
:, :f, I ",.t" ".i.ii. r,
"
-
;:
l' ) '
L)('r;c:to'
l-r*ufly the post- harvcst bicctiunrlcal cha.qes
th,':t ri.=,ppt--ntng-i"-;;fi;
& tn.i._iJrii..,.
rncesur(-s.
(2x1C=
***********
;
./ L6/6/
21,
Ila
rk.s
)
\-
\r
P.P.Fj,l
-r
P/,I_i:3.._
:l-E
IlI 't ERI/ I,
:
l.
Mlg-r-_:-i.I _oJ_9lo_oa'T_E9ELol!
:
rinl'iples of lrutrltio,r ,,'* Dietiee by M. Swamlnat-}re-n,
i'ext- beak of Food Science bY llormann & Petter.
t.lilk & l.1ilk Products by Eeles & otherg.
Outlines of D.liry Teehnology by Sukumat De.
Preservation of fruits & Vegitables by Glrlcharit al
i).
F
2.) .
3).
4).
5).
.SiChappa.
PtPER.III
PRTIICIP[,ES OF
FOOL)
scr &)99
'.
Te>:t book of Food Science 'by l'lorman 6. Petterprineiples of Sensory evaluatlon of foods by UI.-'-lard &
Others.
Compositltlon and i,nalysis of Foods by Pearsonrs
i,nrlysis & Qua]lt-y control by Ranganna- r
Orrtlines of Dalry Technology by Sukumar De.
t-.reservation of frults t Vegetables by ClrldhariJal Sidhapna
Feecl Seience, clieitrisL;'1 iir,J experlmental. foods i'r')'
1).
2).
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3).
4).
5).
6).
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M.SwamLnathan.
E],!ELIf.'
I3S
1).
2).
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p
E.-?1,:_, |'I- F-9 9-P- :.
i;rlnciples of Nutrition & Dietlcs by l,l . swamlnatlran.
preservation of frults & vegetables by Giridharil a]
LC-LIS Y-
id trappa Food Microbiology by lr. c- Frazler.
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3).
.Pr'tF.R'-.Y-'-
i ry1..,9.! p _ Fo I q -l:89 L'iLo L99J_.._.
1). 1'61t-- Lrook of Food Selence bY,.Norman & Pstter'
2). Food seience, Clremistry & Exper-lmental Foods by
li. Swanrinathan .
3). Frults an<l Vegetables, lreservation, Princi'p1es and
Praetiees. By R .p.,Srinivasa & SanJeevkumar'
4).
Food t4lerohlotogY by 'n-c. Frazier.
P1.99_.w.
IggLl'IgllgElorggl ,
1). Food Mieroblology by i:.c. Frazier2). Text book of fFood Scie' :+ )y Norman & octter'
3). Ml-Ik & MiIk Prr:ducts by Ecles & others'
eont-. - .p-2
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a=a'
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2).
Pr
Feed
M.
Of Nutrition & Dietics b-r 14.€lvam.irratl.art.
Chenristry and experimental- foods b1,
3)- Milk & Hllk products by
Ecles & ottrers.
4).
outllneg rf Dafuy ?eclrnoloSy by sukumar
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PFIII. \rIIr
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I,IlD
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Food
I.B-Y-PBI i_cj
F_r _Ef
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r.
:,iGrj .
rerlng operattons by Brennan & othersPrepg:;,'. j c-. Dr, .,j , .f,tart-., Icrkstuny.
3),
;rpplied FooC Fclence L:lroratory
l,lannual by Dana.
i ). Enzymes ln Bood processing
by Reed.
5). rntroduetsry Foods by Beirr;ton,
?-
/
De.
)
.
Basi-c
6). iiutritlve vnlue of rnoiari
Foods by C.Gopalan &
'/). Text book
of Blo_chemisrry by
l,elmj nger.
Ot_lrt:rs.
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